Sunday, December 8, 2013
By Michele Kayal / Associated Press
(Continued from page 2)
Associated Press food editor J.M. Hirsch suggests spring pea guacamole served on crackers with a Christmas sangria.
Photos by The Associated Press
Feta cheese and honey go nicely with baguette slices.
• Stuffed figs
Take a whole toasted almond and wrap it in a basil leaf. Using the pointed end, push the nut through the fat end of a fresh fig, tucking it inside. Top with a little pat of butter or drizzle with olive oil. Sprinkle with sea salt. Place on a baking sheet and roast for 5 to 8 minutes at 425 F.
J.M. HIRSCH (AP food editor)
• Brie with bourbon-balsamic glaze
Gently simmer 1 cup of bourbon and 1 cup of balsamic vinegar until syrupy and reduced to ¼ cup, about 20 minutes. Season with black pepper. Drizzle while warm over a round of brie that has come to room temperature. Serve with slices of baguette.
• Spring pea guacamole
In a food processor, combine the flesh of 2 avocados, a 15-ounce can of peas (drained), ¼ cup packed fresh cilantro, juice of 1 lime and a splash of hot sauce. Process until smooth, then season with salt and pepper. Serve at room temperature with crackers.
• Feta cheese and honey
Arrange slices of feta cheese on a platter. Sprinkle toasted pine nuts and fresh oregano over it, then season with black pepper and smoked paprika. Drizzle honey over everything, then serve with baguette slices.